Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-s...

Shellfish have been identified as a potential source of Cryptosporidium infection for humans. The inactivation of C. parvum and other pathogens in raw molluscan shellfish would provide increased food safety for normal and at-risk consumers. The present study examined the efficacy of two alternative food-processing treatments, e-beam irradiation and microwave energy, on the viability of C. parvu...

A strong code of regulations exists in the United States to control pathogens and other microbes in food and drink. Despite strict enforcement, food-borne illness persists. Parasitic animals in foods are particularly difficult to detect because there are no simple culture systems for their multiplication and because sanitary measures against fecal contamination are ineffective against parasite ...

The existence of injured microorganisms in food and their recovery during culturing procedures is critical. Microbial injury is characterized by the capability of a microorganism to return to normalcy during a resuscitation process in which the damaged essential components are repaired. Injury of microorganisms can be induced by sublethal heat, freezing, freeze-drying, drying, irradiation, high...

We have reported previously that the incidence of tumors induced in Sprague-Dawley rats by total-body gamma-ray irradiation can be considerably reduced by restriction of food intake [Gross, L. & Dreyfuss, Y. (1984) Proc. Natl. Acad. Sci. USA 81, 7596-7598]. In experiments reported here we investigated the influence of reduced food intake on the development of radiation-induced leukemia in C3H(f...

Thermal and non-thermal technologies are both used in the processing and preservation of foods. Recently, awareness about good nutrition coupled with the increasing demand for fresher tasting food have paved theway for new food processing technologies.These include thermalprocessingmethods such asmicrowave (MW), radiofrequency (RF), infrared (IR) heating, pressure-assisted thermal sterilization...

Background:  Hydrogen has been demonstrated can selectively reduce the hydroxyl, which is the main cause of ionizing radiation-induced damage. Amifostine (AM) is the only radioprotective drug approved by the U.S. Food and Drug Administration for use in radiotherapy. The purpose of the present study was to investigate the combined radio-protective effect of hydrogen rich water (HRW) and AM....

Abstract Background There is active research on developing materials for improving skin function. Eggshell membrane (ESM) one such raw material that consumed as a functional food to support health. However, studies the mechanism of improvement function ingestion ESM are still lacking. Objectives To explore this action, we conducted an ultraviolet (UV) irradiation study SKH-1 hairless mouse mode...